The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Philolexian Society

May 1, 1901

On this menu 22 dishes

Oysters on the half shell
Olives
SALTED ALMONDS
Celery
Cream of asparagus a la cornell
Salmon
Potatoes a la spectator
Cucumbers
Caviar on Toast
Fillet of beef, pique
Fresh mushrooms
NEW POTATOES
New string beans
Punch a la Columbia
Roast spring chicken, wild currant jelly
Lettuce and tomato salad a la freshman
Cabinet Pudding
Fruit
Cake
Ice cream a la philolexian
Cheese
Coffee and crackers